2 c. all-purpose flour
1 tbsp. ground cinnamon
2 tsp. ground nutmeg
2 tsp. baking powder
1 tsp. baking soda
3/4 c. granulated sugar
1/2 c. butter, room temp.
2 lg. eggs
1 jar (about 15 oz.) marinara sauce
1/2 c. coarsely chopped walnuts
Confectioners' sugar (garnish)

Heat oven to 375 degrees. Grease 12 (2 1/2") muffin cups or line with fluted paper baking cups. Mix flour, cinnamon, nutmeg, baking powder and baking soda. Beat sugar and butter in a large bowl with electric mixer until fluffy. Add eggs, one at a time, beating well after each until thoroughly blended. With mixer on low speed, beat in flour mixture alternately with the marinara sauce until well blended. Stir in walnuts. Fill cups 3/4 full. Bake 15 to 20 minutes until pick inserted in center comes out clean. Cool in pan 5 minutes; remove to rack to cool completely. Dust with sugar before serving. Makes 12.